Bak Kut Teh

Name: Bak Kut Teh
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 4 servings
Cuisine: Singapore
Ingredients: 1 kg pork ribs; 8 cloves garlic, peeled whole; 1 bak kut teh spice packet (star anise, cinnamon, cloves, fennel, peppercorns); 6 cups water; 3 tablespoons dark soy sauce; 1 tablespoon light soy sauce; Salt and white pepper to taste; Fried dough sticks (youtiao) for serving

4 servings15 min prep90 min cookMedium Singapore

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The Story Behind It

The Tale of Bak Kut Teh

Bak kut teh, "meat bone tea," is generally traced to Chinese, particularly Teochew and Hokkien, dockworkers in Klang, Malaysia, in the early 20th century, who needed a hearty, herbal pork-rib soup to sustain them through hard physical labor. Chinese immigrant communities carried the dish to Singapore too, where it became a beloved breakfast staple.

Ingredients

Scale:· 4 servings

1 kg pork ribs
8 cloves garlic, peeled whole
1 bak kut teh spice packet (star anise, cinnamon, cloves, fennel, peppercorns)
6 cups water
3 tablespoons dark soy sauce
1 tablespoon light soy sauce
Salt and white pepper to taste
Fried dough sticks (youtiao) for serving

Instructions

1Blanch the pork ribs in boiling water for a few minutes to remove impurities, then rinse.
2In a large pot, combine the ribs, garlic, spice packet, and water.
3Bring to a boil, then reduce heat and simmer gently for 1-1.5 hours, skimming occasionally.
4Stir in dark and light soy sauce.
5Season with salt and white pepper to taste.
6Continue simmering until the ribs are very tender and the broth is fragrant.
7Serve hot in bowls with fried dough sticks for dipping.

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